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Zucchini Fritters in a Skillet
Instructions
For the fritters I try to use young zucchini: their skin is thin, tender and smooth, without any damage, so it does not need to be peeled – it is enough to wash them thoroughly with a sponge under running water. I cut off the stem from one end and a small tip from the other. I grate the rest of the vegetable, together with the skin and the tender seeds, on the medium side of a grater. If you could not buy young zucchini, a mature one will do too: it has a coarse skin and hard seeds that must be removed before grating. I leave the grated flesh in a bowl for a few minutes, then squeeze out the released juice with my hands – excess moisture will stop the fritters from frying properly. For juiciness I add finely chopped dill and parsley.
I crack a raw chicken egg into the zucchini mass with the herbs. The egg acts as a binder – it brings the grated zucchini and the flour together into a uniform mass. Without the egg the fritters would fall apart during frying.
I season the zucchini mass with 1/4 tsp of salt and add 1/4 tsp of baking soda. The soda is my "secret" to fluffy fritters: it reacts with the acids in the zucchini juice and gives a light airiness. Without soda the fritters turn out dense and rubbery.
I make the batter for the zucchini fritters: I add 2 tbsp of wheat flour. The flour is needed in a limited amount only – just enough to bind the mass, but not to make it dense. Too much flour turns the fritters into flatbreads, too little and they fall apart in the pan.
I mix all the ingredients with a spoon until smooth. In thickness the batter should resemble thick sour cream – that way the fritters keep their shape when spooned onto the pan and do not spread.
For aroma I add a pinch of pepper mix to the batter. A blend of several kinds of pepper gives a more complex, vivid aroma than plain black pepper alone. I stir it in and let the mass rest for 2–3 minutes – the ingredients come together and the batter becomes more uniform.
I heat refined oil well in a frying pan. I spoon the batter into the hot fat with a tablespoon and flatten each mound into a little cake with the back of the spoon. I fry on both sides over medium heat until golden (2–3 minutes per side). I transfer the finished fritters onto a paper towel to remove excess oil. Serve hot!
Tips
- 1
Always squeeze the juice out of the grated zucchini – otherwise the batter turns out runny and the fritters will spread on the pan. It is better to squeeze it twice.
- 2
The oil in the pan must be well heated before you add the batter – on cold oil the fritters soak up a lot of fat and become heavy. To check: a drop of batter should sizzle straight away.
- 3
If the batter turns out too runny, add another 1 tbsp of flour. If it is too thick, add some of the squeezed-out zucchini juice or 1 tbsp of warm water. I apply the same principle to other vegetable fritters.
- 4
Serve the fritters with sour cream, Greek yoghurt or a garlic sauce – they go perfectly with a tangy, light accompaniment.
FAQ
How do I make zucchini fritters without eggs? +
For a lenten or vegan version, the egg can be replaced with 1 tbsp of ground flaxseed mixed with 3 tbsp of water and left to stand for 10 minutes – this makes a "flax egg". You can also use 2 tbsp of aquafaba (the liquid from canned chickpeas) or 1 tbsp of cornstarch dissolved in 2 tbsp of water. Without a substitute the fritters will fall apart – a binder is needed. You cannot add more flour to the recipe, otherwise the fritters will turn out dense.
Can I bake the zucchini fritters in the oven instead of frying? +
Yes, this is a lighter option: spoon them onto a tray lined with parchment and bake at 180 °C for 20–25 minutes, turning them once halfway through. The calorie count will drop by another 20–30 per cent thanks to the minimal oil. The texture will be a little different: baked fritters are more "dry" and "fluffy", while fried ones have a characteristic crisp crust. An air fryer works too – 15–18 minutes at 180 °C.
What can I use instead of baking soda in this recipe? +
The soda can be replaced with baking powder – 1/2 tsp instead of 1/4 tsp of soda. Without soda or baking powder the fritters turn out dense, like flatbreads, but perfectly edible – just not as fluffy. Soda slaked with a few drops of vinegar (1/4 tsp of soda plus a few drops of vinegar) works faster than plain soda, but the effect is similar. Soda is especially good for zucchini – it reacts with the vegetable's natural acidity without adding lemon juice.
How long do the finished fritters keep? +
The finished fritters keep for 1–2 days in the refrigerator in a closed container. You can reheat them in a dry frying pan (2–3 minutes per side) or in the microwave (30–40 seconds), but in the microwave they will become rubbery. I do not recommend freezing them – after thawing the texture becomes watery. It is best to cook exactly as many as you plan to eat – the fritters are tastiest fresh and hot, straight from the pan.
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